Spaghetti with squid liver, oil and spicy pepper
Le Calandre
Chef: Massimiliano Alajmo
Country: Italia
City: 35030 Sarmeola di Rubano (Padua)
Address: Liguria, 1
(+39) 049630303alajmo@calandre.com
The best spaghetti dish known… and to get to know. If someone thinks that this is in some way an exaggeration, bring something to the table that compares. Honestly, in all our searching of Italian cuisine there aren’t any that size up.
The spaghetti are thick which allows the pasta, cooked truly al dente, to remain almost hard, stiff, chewable, tactile, offering a striking flavor of extraordinary nobility. The sauce, prepared with Norway lobster and clam juices, reinforced with raw squid liver, impregnates the pasta without penetrating it, accentuating the flavor without altering any of the characteristics of the hard grain semolina. A few “spaghetti” of raw squid crowning the pasta add another al dente texture and reinforce the clean identity of this idiosyncratic dish that boasts so much personality.
The Recipe
Ingredients
- 6 tablespoons mild extra virgin olive oil
- 1 teaspoon lemon juice
- 2 squid livers
- 4 boiled Norway lobsters
- 5-6 tablespoons clam juice
- 1/2 tablespoon chopped parsley
- 2 teaspoons julienned chives
- 4 teaspoons cherry tomatoes confit and chopped
- Salt and sugar
- 2 tablespoons raw squid, julienned
- Spicy peppers
- 2 tablespoons vegetable stock
- 3 Norway lobster heads, antennae intact
- 280 g “Senatore Cappelli” spaghetti
Method
Emulsify the squid livers by gently adding the oil in ribbons, as if you were making mayonnaise. Add the lemon and clam juices, tomato confit, chives and parsley. Finish by topping with the crushed Norway lobster heads, the raw squid and the boiled Norway lobster cut into sections. Adjust the salt, sugar and spicy pepper as needed. Dilute with a small amount of vegetable stock, warm the sauce and mix with the spaghetti to give them a creamy texture. When serving, decorate with Norway lobster antennae fried in extra virgin olive oil and a tablespoon of raw squid cut into a julienne and dressed with oil, salt and sugar.